Monday, 23 May 2016

Keema Pie.

Assalamu alaikum wa rahmatullahi wa barakatuhu!In the Name of Allah, Most Gracious, Most MercifulWith rough puff pastry!And, all the summer things!I'm talking fresh tomato salsa, slabs of the sweetest, coldest watermelon, tiny plum tomatoes and your favourite drink on ice.So, this Keema Pie was inspired by two pies baked back in the winter. One by my Mother and the other by my cousin. They both contained just lamb mince and were encased in a buttery shortcrust pastry.This is my summery take on that same pie. Lamb mince is cooked really simply with seasoning and onion. It's then thickened with flour and water before simmering. Finally, peas are stirred through because I love them. The mince chills while a rough puff pastry is made. You can of course, use ready-made or even shortcrust and bake in a pie dish. I did mine free-form which I love for this time of year.There's something very picnic-like about a free-form pie and along with all your favourite summer side dishes, it makes the best indoor picnic lunch. After a beautiful morning discovering new paths, of course!Savoury Pies, previously: hot water crust chicken pie // asparagus and chicken summer pie // creamy winter pie // chicken plait with cheese pastry

With the sweetest watermelon chunks to finish! The best spring, nearly summer lunch!

Full Written Recipe:

Keema Pie.

Prep Time: About 1 hour + 25 minutes.

Bake Time: About 30-40 minutes.

Serves: Slices into 6 large squares.

Ingredients

For the Keema

Splash
of Olive Oil

1
Onion, peeled and diced

1
pound (450g) Lamb Mince

1
tablespoon Tomato Puree

1
teaspoon Salt

½
teaspoon Black Pepper

1
teaspoon Curry Powder

1
tablespoon Plain Flour

1
tablespoon Worcestershire Sauce

200ml
Water / Stock

100
grams Frozen Peas

For the Rough Puff Pastry

285
grams Plain Flour

Pinch
of Salt

140
grams Butter, cold and cubed

200ml
Cold Water

1
tablespoon Lemon Juice

Method

First,
cook the keema.
Heat the oil in a large
pan over a medium heat and fry the onion until soft and lightly golden. Then, add in the lamb mince and fry until completely
brown and all the liquid has dried up.

Then,
add in the tomato puree,
salt, black pepper and curry powder. Stir in and
cook for a minute until fragrant.

Sprinkle
in the flour and stir
in. Then, add in the Worcestershire
sauce and water.
Stir in and bring to the boil.

Once
boiling, turn the heat right down and cover with a lid. Cook like this for 20 minutes.

After
20 minutes, uncover. The keema should be completely cooked until reduced and
thickened. If it is not cooked, let it go for a few more minutes.

Then,
add in the peas and
stir through. Taste the keema for seasoning and adjust, if needed. Set the
keema aside to cool completely.

Next,
make the rough puff pastry. Place the flour and
salt into a large bowl
and stir.

Add in
the cold butter and
toss it with the flour.

Mix the
cold water and lemon juice together. Pour
this mixture into the flour, a little at a time. Bring the dough together with
your hands until a dough forms – adding more of the liquid mixture as needed.

Place
the dough onto a floured surface and roll to a rough rectangle. Fold the pastry
and then roll again to a rectangle. Fold again and place in the fridge for 20 minutes.

Remove
and roll again, as above. Chill in the fridge for another 20 minutes.

To
assemble the pie,pre-heat the oven to 220C Fan / Gas Mark 7.
Take a rectangle oven tray. Mine measured 34cm x
25 cm (13 x 10 inch). Slice the chilled pastry in half. Roll one half into a
rectangle roughly the same size as the oven tray.

Place
the cold keema on top leaving a border all around. Roll the second half of the
pastry to the same size and place on top of the keema.

Seal
the edges and crimp. Brush the entire pie with a beaten egg. Bake the pie at 220C Fan / Gas Mark 7 for 30-40
minutes until golden brown and crispy.

To
serve, let
the pie cool slightly before slicing and serving! Enjoy!

Wa'alaikum Salam dear! I have been following your Insta for long now and recently started reading blog posts too. I must say you have tremendous patience to click pictures through cooking and it is so easy for me to just cook along! :-P I am pinning this Kheema recipe as we love our kheema spicy and stuffed!

ASSALAMU ALAIKUM + WELCOME!

I'm Faatimah and welcome to This Muslim Girl Bakes. Here you'll find step-by-step photo recipes for both sweet and savoury halal dishes. I love putting my halal spin on many different world cuisines. On this blog, you'll find plenty of recipes for busy weeknights, slow weekends and everything in between. There's also plenty of traditional Pakistani food as that is what I was brought up on - the kind your mother used to make but you were always too scared to try.. Read more..

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Assalamu alaikum wa rahmatullahi wa barakatuhu! Samosas are a classic Pakistani street food but are also incredibly popular at home. The ...

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